medtran49
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Dough
1cup AP flour
2-1/2 tsp olive oil
1/4 tsp salt
1 tsp white wine vinegar
3 ounces warm water
Starch mixture
1/2 cup cornstarch
2 Tbsp AP flour
In a medium size mixing bowl, mix the flour and salt, then make a well with the flour mixture and add the olive oil, water, vinegar, and combine until mixture startd to pull away from sides of bowl. Transfer dough to a floured work surface and knead, adding additional flour, until dough just stops sticking to your hands and work surface. Continue to knead without adding flour until dough is supple, about 5 minutes. Wrap dough in pladtic wrap and let sit at room temperature for 1-2 hours.
Combine cornstarch and flour. You may need more of this later. Set aside.
Divide the dough into 10 equal pieces and roll into balls.
Lightly dust a work surface with the starch mixture. Flatten 1 of the balls, dust with the starch and roll out into a circle about 5 inches in diameter. Dust well with starch and set aside. Repeat 4 more times, stacking the circles. Once you have 5 circles, separate, dust again, and stack. Then, roll the entire stack to about 10-11 inch diameter circles, flipping stack and turning in quarter turns as you are rolling. Place on a shhet of parchment paper and cover with plastic wrap. Repeat with remaining 5 pieces of dough.
When you are done, if not using immediately, fold edge of parchment paper over dough, roll place in a plastic bag and refrigerate. Part of my first batch had been in the refrigerator for almost 3 weeks before it got usrd again and was fine.
As you can see, you can roll this dough out pretty thin. The dough is being held up in front of a tree-shaded window in late afternoon.
Be liberal with the starch mixture. Dough will stick together when rolling if you aren't.
Recipe is easily doubled or tripled. Just depends on how long you want to spend rolling and size of your dish.
1cup AP flour
2-1/2 tsp olive oil
1/4 tsp salt
1 tsp white wine vinegar
3 ounces warm water
Starch mixture
1/2 cup cornstarch
2 Tbsp AP flour
In a medium size mixing bowl, mix the flour and salt, then make a well with the flour mixture and add the olive oil, water, vinegar, and combine until mixture startd to pull away from sides of bowl. Transfer dough to a floured work surface and knead, adding additional flour, until dough just stops sticking to your hands and work surface. Continue to knead without adding flour until dough is supple, about 5 minutes. Wrap dough in pladtic wrap and let sit at room temperature for 1-2 hours.
Combine cornstarch and flour. You may need more of this later. Set aside.
Divide the dough into 10 equal pieces and roll into balls.
Lightly dust a work surface with the starch mixture. Flatten 1 of the balls, dust with the starch and roll out into a circle about 5 inches in diameter. Dust well with starch and set aside. Repeat 4 more times, stacking the circles. Once you have 5 circles, separate, dust again, and stack. Then, roll the entire stack to about 10-11 inch diameter circles, flipping stack and turning in quarter turns as you are rolling. Place on a shhet of parchment paper and cover with plastic wrap. Repeat with remaining 5 pieces of dough.
When you are done, if not using immediately, fold edge of parchment paper over dough, roll place in a plastic bag and refrigerate. Part of my first batch had been in the refrigerator for almost 3 weeks before it got usrd again and was fine.
As you can see, you can roll this dough out pretty thin. The dough is being held up in front of a tree-shaded window in late afternoon.
Be liberal with the starch mixture. Dough will stick together when rolling if you aren't.
Recipe is easily doubled or tripled. Just depends on how long you want to spend rolling and size of your dish.
